There’s something so satisfying about hearty, flavorful soups in the winter. Butternut squash is a classic, but sometimes it can lack enough flavor for me. I recently tried a curried butternut squash soup that had more than enough flavor. It was delicious and pretty easy!
So here’s the deal. I am really trying to be better about cooking new things for dinner, but sometimes you have to just fall back on your easy standbys when things are busy. One of my favorites is chili. And when it’s made in the crock pot, it’s even better! So here’s one of the best and easiest crock pot chili recipes.
I used this recipe. My only recommended changes are:
- Use frozen chicken, otherwise it’s a little too mushy at the end. Also, wait to shred the chicken until you’re ready to serve. And I shred mine in my mixer with the paddle attachment (much easier than forks).
The best part about this recipe is it lasts well. So I tend to make a big batch on Sundays and then enjoy it all week!
This is another great healthy and easy weeknight dinner. I made it on a Sunday night and then had leftovers to take to work for lunch. It’s also a great dinner for this time of year when we’re all fighting to stay healthy. One bowl of this soup has so many servings of vegetables in it!